Ham & nectarine paninis with gouda cheese are inspired by Joanna’s recipe from Magnolia Magazine!  Melty Gouda cheese and ham alone make a great panini, but the addition of nectarines make this sandwich a real keeper.  Kids are pleased, dinner is warm with little prep or mess, and they’re versatile enough to serve with a number of sides.

Joanna’s panini (or toastie) version included peaches and prosciutto which has a nice ring to it.  It does sound a bit more fancy than a ham and gouda panini, but it’s the taste that I care about most.  I’m confident either panini will win you over.  It’s a warm sandwich with melty cheese…

…just don’t eat it in the shower like Joey from Friends. #stillafan

joey eating a sandwich in the shower

Since I’m a wee bit behind in posting this recipe and we’re now days away from Christmas, when nectarines might not be as freshly available, thinly sliced crisp apples or pears would be great too!

ham & nectarine panini

Paninis require no skills.  Start with a good bakery bread + choice of meat/veggies/fruit or combination + choose a little sauce factor + add a little crunch if desired + slather the bread with butter and press!  

Joanna’s toastie included putting mayo on the *outside* of the bread which I’ve not tried.  The mayo I keep on hand is the light stuff made with olive oil…I’m thinking the real kind would be amazing.  Just like real butter, there’s no real comparison. For real.

We chose standard white bakery bread but a flavored variety would be great too for a little extra something.  We used finely shredded romaine lettuce (once removed from panini press) for that cool crunch in every bite.  The sweet kiss of nectarines paired with ham and gouda makes this panini so refreshing.

To bring the panini all together with a little extra creaminess and zing, a simple mixture of lite mayo and whole grain dijon mustard slathered on the insides of the bread did the trick.  

*I really should make these again and photograph the cheese oozing out…it’s there, and it was gooda.

ham and nectarine panini with gouda cheese

We served our paninis with fresh sweet corn (hey, I did say I was a little late posting!), but would be great with soup, salad or veggie.

After you try our ham and nectarine panini with gouda cheese, give our other favorite panini combinations a go!  It’s hard to screw up a panini, really.  

Try these other favorite panini combinations: 

*leftover grilled chicken, pesto, cheese, tomatoes and lettuce

*leftover fajita peppers and chicken/steak, cheddar cheese, avocado

*ham, sautéed onions, jalapeño cream cheese, lettuce

*turkey, red pepper and onions, chipotle laughing cow cheese

*leftover meatloaf, provolone cheese, sautéed onions

 

Remember this episode???

joey sandwich king

Do you need a recipe for a panini?

Ham and Nectarine Panini with Gouda Cheese!

Ingredients

  • Your choice of hearty bread
  • deli sliced smoked ham, 2oz. per panini (or prosciutto)
  • Gouda cheese (fontina would be good as used in Magnolia Market's recipe)
  • nectarines, apples, or crisp pears
  • romaine lettuce
  • 2 TB light mayo
  • whole grain dijon mustard to taste
  • butter

Instructions

  1. Hardly a recipe at all, but here goes...
  2. butter one side of each slice of bread
  3. layer ham, cheese, and sliced nectarines on non-buttered side.
  4. Mix mayo with a little dijon mustard and spread on the other slice, non-buttered side.
  5. Place sandwich butter sides up on preheated panini press and close.
  6. If you don't have a panini press, cook in a skillet like a grilled cheese pressing the sandwich down after it's been flipped once.
  7. Cook until desired crispiness and cheese is melty.
  8. Allow to cool slightly then slice in half.
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Sandwich

Italian Egg Sandwiches are a quick and easy weeknight meal featuring melted mozzarella, prosciutto, banana peppers, lettuce and tomato piled on a toasted hoagie bun.

Italian Egg Sandwiches

When I was pregnant with Grace (almost 10 years ago now..eeek) I worked full time in downtown Pittsburgh just a few blocks away from a fabulous little Italian diner known as Joe Mama’s.  My boss was always treating me to working lunches and I’m pretty sure over time I sat in every spot throughout the restaurant, both upstairs and downstairs.

My pregnant mind was always thinking of these simple yet amazing egg sandwiches (served with perfectly cooked rosemary french fries).  Oh.My.Word.  There might be a reason I gained A LOT of weight with both my kiddos.

italian egg sandwich with prosciutto

Joe Mama’s sandwich included capicola which is a traditional italian pork lunch-meat.  Boar’s head has a variety that is very good but it’s also very pricy and I don’t want to be the cheap-skate at the deli counter asking for 4 slices. HAHAHA.

Anyways, prosciutto is more readily available and works just as well.  Or if you don’t have any on hand, the sandwiches are divine without it too!

Trader Joe’s is about a 20 minute drive from our house and I didn’t pack my insulated grocery bag since my list didn’t include any frozen or refrigerated items.  Except I forgot I wanted to pick up some prosciutto!  Worried the package wouldn’t stay cold on the car ride home I strategically placed it on my dash with the air conditioner on full blast.  Preeetty sure I gave the people next to me at the red lights an interesting conversation piece!

(from my Instagram feed:)
Trader Joe's Prosciutto

There’s a secret to making the “fried” egg for this sandwich.  Unlike a traditional and boring egg sandwich, we will not be scrambling our eggs or slathering the bread with mayo.

For adults I find that 2 eggs per sandwich is sufficient and 1 for the kiddos.  So, start by heating a large non-stick skillet over medium-high heat.  Even though we’re using a non-stick pan, spray that baby anyways because eggs are notorious for sticking.  You don’t want that!

Crack all the eggs into the skillet and using the corner of pancake spatula (I have THIS ONE in 4 colors) gently break the yolk and give it a light swirl then leave it alone for 3-5 minutes!  When the egg is no longer runny on top cut the eggs into smaller sections and flip.  You want the eggs to cook flat (not scrambled) so they lay nicely on the bread.
Fried EggSwirl yolks ever so gently, then leave them alone!

Fried EggUsing the spatula cut them into smaller portions and flip. Immediately after flipping top with shredded mozzarella cheese and and place a lid (or cookie sheet) on top for another 2-3 minutes.
Fried Egg with MozzarellaTop with a lid and let the cheese finish melting!

cheesy eggs

Rarely do I serve a hot sandwich without a buttered and toasted bun of some sorts.  Do yourself a favor and go the extra step!  And by all means use REAL BUTTER.  please.  thank you.

Italian Egg Sandwiches

Italian Egg Sandwich with
Mozzarella and Prosciutto

Ingredients

  • 6-8 large eggs (2 per adult, 1 per child)
  • 4 slices prosciutto
  • shredded mozzarella
  • roma tomatoes, sliced
  • banana pepper rings
  • 1/4 head of lettuce, julienned
  • hoagie buns
  • 2 TB butter

Instructions

  1. Heat a large non-stick skillet over medium-high heat sprayed with non-stick spray.
  2. Crack eggs directly into skillet and gently crack yolk and lightly swirl, do not mix/scramble.
  3. Allow eggs to cook untouched 3-5 minutes or until the top is mostly set.
  4. Use pancake spatula to gently separate egg into 4 sections and flip.
  5. Immediately top egg with a sprinkle of shredded mozzarella; place lid on top and cook another 2-3 minutes. Remove from heat to allow cheese to finish melting.
  6. While eggs are finishing, butter hoagie buns and lay on cold griddle. Turn griddle to 325 degrees and allow buns to get lightly browned, about 5 minutes.
  7. Layer each bun with lettuce, egg, prosciutto, tomatoes, and banana peppers!
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Sandwich